Halve the pomegranate and carefully peel out the seeds (this is best done with the help of a spoon handle), collecting 2 tablespoons of the juice. Drain the pomegranate seeds well. Preheat the oven to 180 degrees (top and bottom heat). Beat the eggs, sugar, softened butter and tonka bean zest with a hand mixer for about five minutes until frothy.
Add quark, flour, baking powder, cinnamon, coconut flakes and the 2 tablespoons of pomegranate juice and stir everything for another five minutes until a smooth dough is formed. Carefully stir the pomegranate seeds into the batter with the help of a spoon (I put a remainder aside for garnish).
Place the paper cases in the hollows of a muffin tin (this saves you greasing) and fill approx. 3/4 with the batter. Bake in the oven for about 30-35 minutes until the cheesecakes are lightly browned. Take out of the oven and let cool down completely on a wire rack. Before serving, dust with vanilla or powdered sugar to taste and garnish with the remaining pomegranate seeds.
Not only with coffee, also taste great as a dessert. Have fun baking and trying!